Roasted Beet and Walnut Dip

by Cindi Sutter, Founder of The Spirited Table® Recipe from Bon Appétit October 2014

This dip is an antidote to the many mayo and sourcream dips out there (which we also love).

PHOTO BY DANNY KIM

Ingredients
1 lb coarsely chopped roasted beets
1/2 cup finely chopped toasted walnuts
2 Tbsp chopped dill
2 Tbsp crème fraîche
1 tsp Sherry vinegar
1/2 tsp toasted caraway seeds, plus more for topping
Salt
Pepper
Dill sprigs
Olive Oil

Instructions

1. Process 1 pound coarsely chopped roasted beets, 1/2 cup finely chopped toasted walnuts, 2 tablespoons chopped dill, 2 tablespoons crème fraîche, 1 teaspoon Sherry vinegar, and 1/2 teaspoon toasted caraway seeds in a food processor until smooth; season with salt and pepper. Top with crème fraîche, more caraway seeds, and dill sprigs and drizzle with olive oil.